Pineapple Chutney



6 cups



2 cans (1-1/4 lb. each) pineapple tidbits, drained
4 cups diced onion
3 cups packed brown sugar
2 cups golden raisins
2 cups vinegar
2 tsp. salt
2 tsp. mustard seed
2 tsp. ground turmeric
1-1/3 tbsp. grated orange peel
2 tsp. grated lemon peel
2 md. yellow banana peppers, seeded and chopped (optional)


In a saucepan over medium heat, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. Refrigerate.

Author's Comments

Serve with meat or over cream cheese as an appetizer spread.

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